3/4 c. chopped green onion
3/4 c. chopped onion
1 1/2 c. sliced mushrooms
1 1/2 c. sliced zucchini
1 1/2 tsp. minced garlic
3 tbsp. vegetable oil
5 eggs
1 lb. Ricotta cheese
3/4 tsp. salt
1 tsp. thyme
2 tsp. parsley
1 (10 oz.) frozen spinach, thaw and drain
1 (7 oz.) Feta cheese
Garnish with hard cooked egg slices, tomatoes

Saute first 5 ingredients in vegetable oil until crisp tender. Drain and cool. Combine eggs, Ricotta cheese, beat until blended. Add sauteed vegetables, salt and next 5 ingredients. Stir until blended.

Pour mixture into slightly greased 10 inch deep dish or spring form pan. Bake at 350 degrees for 1 hour. Let stand 10 minutes. NOTE: Paper towel drained spinach.